Line Cook

Job Title: Line Cook

Reports To: CDC/Sous

Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal.

We are currently seeking experienced and passionate Line Cooks to join our opening team. This is an exciting opportunity to be part of a new concept from a well established hospitality group known for pushing culinary boundaries. With a variety of stations to learn, there is plenty of opportunity for growth. If you’re dedicated to excellence and eager to grow within a dynamic kitchen, we’d love to meet you.

Experience is required, but a positive attitude is more important.

RESPONSIBILITIES:

• Execute a fine-dining level of precision, urgency and consistency across various stations
• Prepare and plate dishes with exceptional attention to detail and presentation
• Maintain a clean, organized, and efficient workstation
• Store, handle and rotate all products properly
• Assist with prep and production of menu items using high-quality seasonal ingredients
• Collaborate with the BOH team to ensure smooth, service-driven execution
• Follow all food safety and sanitation procedures
• Open and close the kitchen properly per checklists and assist others in opening/closing the kitchen.
• Uphold Ezio’s standards of hospitality and kitchen culture

QUALIFICATIONS:

• A minimum of 1 year of experience in a high-volume, quality-driven kitchen (fine dining preferred)
• A strong sense of urgency and professionalism
• A genuine passion for food, ingredients, and technique
• Ability to take direction, work cleanly, and stay organized under pressure
• Excellent communication and teamwork skills
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Must be able to stand for at least 8 hours and lift at least 50 pounds
• Ability to take direction, work cleanly, and stay organized under pressure
• Must be available to work evenings, weekends, and holidays